The Larder Chef: Food Preparation and Presentation
- ISBN-10
- 0434911321
- ISBN-13
- 9780434911325
- Series
- The Larder Chef
- Category
- Caterers and catering
- Pages
- 308
- Language
- English
- Published
- 1989
- Authors
- Mario Jack Leto, William Karl Heinrich Bode
Description
The purpose of this textbook is to provide instruction on all work carried out by the cold larder department of a catering establishment. It explains how certain cuts of meat, poultry and fish are prepared for cooking and lists the most effective ways of storing and controlling these foodstuffs.
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